Paleo Pesto So having lived with bad tempers and tiredness for the rest of the week, following our out of town school visit last Tuesday, I dragged everyone out to look at a house in Sussex on Saturday afternoon. I had to re-arrange the entire day in order to do so. It was my duty to help out on the Beavers stall at the May fair on Saturday - I had originally been given the 3-4 slot, but had to change it to the a.m. so we could get out of London for the afternoon. Easier said than done. With 2 kids desperate to actually go to the fair, it was a whirlwind morning of manning the smash the plates stall, allowing the kids a couple indulgences of plastic tat at astronomical prices, racing home for a very quick lunch - which as you know, does not exist in this house (!), flying out the door, indigestion all round and then getting stuck in a great fat traffic jam outside Twickenham stadium as luckily for us, it was rugby day! Just another relaxing day in our life!! When we finally got to the house - (a feat in itself as we had no house name, just post code, no reception to get the internet to get the estate agent’s number & no idea of where we actually were!) it was raining. BUT the house was incredible. The space, tranquility, views, green-ness. Just so calming. Sadly, as this was still all a mad idea, we were pipped to the post by an early Monday morning offer by someone else. Just goes to show, the market is good out of town, for the right property. Having heard this news and feeling incredibly glum, my instinct was to turn to sugar - but of course I can’t as I’m still on the Whole 30 (day 23 woo hoo!!) Interesting how we reach for sugar for comfort - I guess years of habit can’t be erased in a month! I didn’t cave in - I’m doing this till the bitter end!! So instead I made pesto!! Brilliant idea! Ingredients 1/2 cup pine nuts 8 sun blushed/dried tomatoes (in olive oil) 1 large pack (30g) basil Large pinch of salt 1 cup extra virgin olive oil (I used half from the tomatoes jar & half EVOO) 1/2 small garlic clove, smashed 1/2 tsp dried parsley 1/2 tsp dried thyme Method Dry fry the pine nuts until beginning to turn brown Wash and dry basil, tear leaves from stalk and put into the blender or food processor Add other ingredients& blend to required consistency I have to say, this is absolutely delicious by the spoonful, but you could use it as a topping for fish or chicken. I sliced up an aubergine into about 10 slices, basted one side with olive oil and generously spread the pesto on the other. I roasted them on a baking sheet @ 180*C for 35 mins. Even Giles who’s not a fan of aubergine, raved about them! 

Paleo Pesto

So having lived with bad tempers and tiredness for the rest of the week, following our out of town school visit last Tuesday, I dragged everyone out to look at a house in Sussex on Saturday afternoon. I had to re-arrange the entire day in order to do so. It was my duty to help out on the Beavers stall at the May fair on Saturday - I had originally been given the 3-4 slot, but had to change it to the a.m. so we could get out of London for the afternoon. Easier said than done. With 2 kids desperate to actually go to the fair, it was a whirlwind morning of manning the smash the plates stall, allowing the kids a couple indulgences of plastic tat at astronomical prices, racing home for a very quick lunch - which as you know, does not exist in this house (!), flying out the door, indigestion all round and then getting stuck in a great fat traffic jam outside Twickenham stadium as luckily for us, it was rugby day! Just another relaxing day in our life!!

When we finally got to the house - (a feat in itself as we had no house name, just post code, no reception to get the internet to get the estate agent’s number & no idea of where we actually were!) it was raining. BUT the house was incredible. The space, tranquility, views, green-ness. Just so calming. Sadly, as this was still all a mad idea, we were pipped to the post by an early Monday morning offer by someone else. Just goes to show, the market is good out of town, for the right property.

Having heard this news and feeling incredibly glum, my instinct was to turn to sugar - but of course I can’t as I’m still on the Whole 30 (day 23 woo hoo!!) Interesting how we reach for sugar for comfort - I guess years of habit can’t be erased in a month! I didn’t cave in - I’m doing this till the bitter end!! So instead I made pesto!! Brilliant idea!

Ingredients

1/2 cup pine nuts

8 sun blushed/dried tomatoes (in olive oil)

1 large pack (30g) basil

Large pinch of salt

1 cup extra virgin olive oil (I used half from the tomatoes jar & half EVOO)

1/2 small garlic clove, smashed

1/2 tsp dried parsley

1/2 tsp dried thyme

Method


Dry fry the pine nuts until beginning to turn brown

Wash and dry basil, tear leaves from stalk and put into the blender or food processor

Add other ingredients& blend to required consistency

I have to say, this is absolutely delicious by the spoonful, but you could use it as a topping for fish or chicken. I sliced up an aubergine into about 10 slices, basted one side with olive oil and generously spread the pesto on the other. I roasted them on a baking sheet @ 180*C for 35 mins. Even Giles who’s not a fan of aubergine, raved about them! 

Coconut Seared Salmon with Oriental Green Bean Salad So I needed a quick picnic dinner this week. It had to accompany us on my bonkers idea to drag the entire family out to Sussex at rush hour on a Tuesday night to a school open evening! Like I need another complication in my life!!! Now that the weather is getting nicer again, I have my annual longing to move out to the country - spurred on by a number of friends who are actually doing it. We live in such a lovely leafy middle class area of south west London, that it’s really hard to drag oneself away. But the thing that always gets me is our tiny garden and lack of evening sun. I don’t know if there is anyone else out there who feels this longing to be in the evening sunshine, to be able to see the sunset and just enjoy the last warmth of the day.  Well I do! I look out of my kitchen window (I always have to be home at this time of day to make dinner & put kids to bed) and see the sun reflecting off the windows of the houses opposite whilst our entire postage stamp of a garden is in shadow and I feel this longing to escape! Giles thinks I’m nuts and cannot understand my OCD about this. The school was beautiful - idyllic, set in 50 acres of parkland with chickens & an organic garden - a far cry from our concrete building site that is school here!! So I was looking up houses for sale in the area, trying to research amenities & people’s opinions about living in West Sussex (not brilliant) when I came across a Paleo pop-up restaurant in Haywards Heath of all places! How brilliant! It’s on the first Monday of the month at a restaurant called Jeremy’s at Borde Hill Gardens, RH16. I don’t know how long it’s going to be around as I read on a Paleo forum that it was only running until June, but OMG can you imagine - going to a restaurant where you could eat anything on the menu! Ordering without the waiter thinking you’re an absolute freak and pain in the butt for changing absolutely everything about the dish - swapping out carbs, requesting more veg. rejecting the sauce as it’s made with flour, asking if the soup is thickened with potato and insisting that the salad is served with oil and vinegar instead of the sugary dressing. Check it out on Trip Advisor - 5 star reviews all the way. Anyway, I had in my mind that I’d like a cold green bean salad with some oriental flavours to it - and so this salad was born! Ingredients (Roughly) 1 pack green beans 1 pack purple sprouting broccoli 2 spring onions 1/3 cup flaked almonds 1 tbsp coconut oil 1 tsp chinese 5 spice 1/4 - 1/2 tsp flaked sea salt 1 little fingernail sized piece of ginger, grated (remember it’s easier to do if it’s frozen) 1 tbsp rice wine vinegar 1 tbsp sesame oil Method Wash the vegetables, top and tail the beans, slice the ends off the broccoli stems and cut into small pieces and slice the spring onions finely. Heat the coconut oil in a large wok and toss in the vegetables. Stir fry for around 5 minutes until crunchy but edible. Meanwhile, mix together the other ingredients in a bowl. When the vegetables are almost ready, throw in the almonds and give them time to crunch up and maybe brown a little, then add the sauce and stir until well mixed and heated through. Can be served hot or cold. Coconut Seared salmon The salmon was ultra easy - I melted another tbsp coconut oil in the same unwashed wok that I’d just done the beans in. Then I took 2 wild Atlantic salmon fillets (skin on) and placed them in the melted oil. I sprinkled on 1/2 a tsp of 5 spice and allowed the skin side to sear for a few minutes before turning it over. As long as there is enough fat in the pan, your salmon pieces should stay together. A few more minutes on the flesh side and a check in the middle to make sure it’s cooked through and that was it! A very sophisticated picnic dinner, devoured ravenously in the car, at 9 0 clock at night after the school tour. Not a very Paleo way to eat!!!

Coconut Seared Salmon with Oriental Green Bean Salad

So I needed a quick picnic dinner this week. It had to accompany us on my bonkers idea to drag the entire family out to Sussex at rush hour on a Tuesday night to a school open evening! Like I need another complication in my life!!!

Now that the weather is getting nicer again, I have my annual longing to move out to the country - spurred on by a number of friends who are actually doing it. We live in such a lovely leafy middle class area of south west London, that it’s really hard to drag oneself away. But the thing that always gets me is our tiny garden and lack of evening sun. I don’t know if there is anyone else out there who feels this longing to be in the evening sunshine, to be able to see the sunset and just enjoy the last warmth of the day.  Well I do! I look out of my kitchen window (I always have to be home at this time of day to make dinner & put kids to bed) and see the sun reflecting off the windows of the houses opposite whilst our entire postage stamp of a garden is in shadow and I feel this longing to escape! Giles thinks I’m nuts and cannot understand my OCD about this.

The school was beautiful - idyllic, set in 50 acres of parkland with chickens & an organic garden - a far cry from our concrete building site that is school here!!

So I was looking up houses for sale in the area, trying to research amenities & people’s opinions about living in West Sussex (not brilliant) when I came across a Paleo pop-up restaurant in Haywards Heath of all places! How brilliant! It’s on the first Monday of the month at a restaurant called Jeremy’s at Borde Hill Gardens, RH16. I don’t know how long it’s going to be around as I read on a Paleo forum that it was only running until June, but OMG can you imagine - going to a restaurant where you could eat anything on the menu! Ordering without the waiter thinking you’re an absolute freak and pain in the butt for changing absolutely everything about the dish - swapping out carbs, requesting more veg. rejecting the sauce as it’s made with flour, asking if the soup is thickened with potato and insisting that the salad is served with oil and vinegar instead of the sugary dressing. Check it out on Trip Advisor - 5 star reviews all the way.

Anyway, I had in my mind that I’d like a cold green bean salad with some oriental flavours to it - and so this salad was born!

Ingredients (Roughly)

1 pack green beans

1 pack purple sprouting broccoli

2 spring onions

1/3 cup flaked almonds

1 tbsp coconut oil

1 tsp chinese 5 spice

1/4 - 1/2 tsp flaked sea salt

1 little fingernail sized piece of ginger, grated (remember it’s easier to do if it’s frozen)

1 tbsp rice wine vinegar

1 tbsp sesame oil

Method

Wash the vegetables, top and tail the beans, slice the ends off the broccoli stems and cut into small pieces and slice the spring onions finely.

Heat the coconut oil in a large wok and toss in the vegetables. Stir fry for around 5 minutes until crunchy but edible. Meanwhile, mix together the other ingredients in a bowl. When the vegetables are almost ready, throw in the almonds and give them time to crunch up and maybe brown a little, then add the sauce and stir until well mixed and heated through.

Can be served hot or cold.

Coconut Seared salmon

The salmon was ultra easy - I melted another tbsp coconut oil in the same unwashed wok that I’d just done the beans in. Then I took 2 wild Atlantic salmon fillets (skin on) and placed them in the melted oil. I sprinkled on 1/2 a tsp of 5 spice and allowed the skin side to sear for a few minutes before turning it over. As long as there is enough fat in the pan, your salmon pieces should stay together. A few more minutes on the flesh side and a check in the middle to make sure it’s cooked through and that was it! A very sophisticated picnic dinner, devoured ravenously in the car, at 9 0 clock at night after the school tour. Not a very Paleo way to eat!!!

Mayonnaise This is such great mixing mayonnaise and has made enough to last me all week!! It has a stronger flavour than other mayo’s I’ve made, but was great in coleslaw, chicken waldorf salad and today I made a salmon & avocado salad with it. When I was a teenager, I began a love affair with Helmann’s mayo. But after a summer of tuna mayo topped baked potatoes, liberally spread sandwiches and home made potato salads, I put on a load of weight. My mum used to say I had mayonnaise boobs (thanks mum!) and I began to see this creamy dreamy condiment as my enemy!! I switched to zero fat mayo, began using that to mix my salads & tuna - but didn’t see any reduction in my weight. Little did I know that it was the combo of unhealthy oils, additives, sugar and starches that was really doing the damage - oh the years of misery I could have avoided!!! This mayonnaise is 100% guilt free - eat and enjoy! Ingredients 200ml cold pressed avocado oil 100ml basil infused olive oil 200ml EVOO 3 egg yolks (freeze whites in an ice cube tray for later use) 1 1/2 tsp sea salt 2 tbsp white wine vinegar 1 tbsp dijon mustard Pinch - I mean a pinch, of brown sugar! 1 tbsp lemon juice grind of pepper Method In a large mixing bowl, combine ingredients from salt to sugar with an electric whisk. Pour oils into a measuring jug with a good pouring spout. Slowly pour oil in a thin stream into the egg yolk mixture, whisking all the while. The mixture should begin to thicken and by the end should be a thick glossy yellow mayonnaise. Add the lemon juice and pepper to taste. Easy!

Mayonnaise

This is such great mixing mayonnaise and has made enough to last me all week!! It has a stronger flavour than other mayo’s I’ve made, but was great in coleslaw, chicken waldorf salad and today I made a salmon & avocado salad with it.

When I was a teenager, I began a love affair with Helmann’s mayo. But after a summer of tuna mayo topped baked potatoes, liberally spread sandwiches and home made potato salads, I put on a load of weight. My mum used to say I had mayonnaise boobs (thanks mum!) and I began to see this creamy dreamy condiment as my enemy!! I switched to zero fat mayo, began using that to mix my salads & tuna - but didn’t see any reduction in my weight. Little did I know that it was the combo of unhealthy oils, additives, sugar and starches that was really doing the damage - oh the years of misery I could have avoided!!!

This mayonnaise is 100% guilt free - eat and enjoy!

Ingredients

200ml cold pressed avocado oil

100ml basil infused olive oil

200ml EVOO

3 egg yolks (freeze whites in an ice cube tray for later use)

1 1/2 tsp sea salt

2 tbsp white wine vinegar

1 tbsp dijon mustard

Pinch - I mean a pinch, of brown sugar!

1 tbsp lemon juice

grind of pepper

Method

In a large mixing bowl, combine ingredients from salt to sugar with an electric whisk.

Pour oils into a measuring jug with a good pouring spout.

Slowly pour oil in a thin stream into the egg yolk mixture, whisking all the while. The mixture should begin to thicken and by the end should be a thick glossy yellow mayonnaise.

Add the lemon juice and pepper to taste.

Easy!

Whole 30 approved Chicken Waldorf Salad So week 2 of the Whole 30 completed! Phew! This week I had a social engagement to navigate, a class night out at the pub, on sparkling mineral water! There was many a raised eyebrow, but my friends are now used to my strange eating habits and I think have just put me down as the weird woman who doesn’t eat anything!! Never the less, they all want to talk about food, diets & their own eating habits (whilst chomping on crisps & chips!!) I also survived 2 restaurant outings. Hats off to Carluccio’s for their patience and adaptability! I ordered calves livers with crushed potatoes - only I subbed a green bean salad for the potatoes, asked that the liver was not dredged in flour, requested sautéed spinach on the side, cooked in olive oil, not butter. They cheerfully agreed (& probably spat in everything, for their trouble!!) So what have I noticed this week? Well, I haven’t felt particularly hungry and at times, could have easily skipped a meal here and there. In fact I have forgone breakfast quite a bit as I just don’t fancy savouries in the morning. My skin looks good - clear & smooth, but this could be to do with the sunshine we’ve finally been having or the coconut oil I’ve started using as night cream! I feel like I may have lost a few pounds too, I’m not stepping on the scales, but feel like my waist is a bit narrower & stomach a bit flatter. I bloody hope so, I’m not picking or eating anything between meals, no deserts, no treats! I kept our meals much simpler this week - salmon & vegetables, steak & vegetables, omelette & vegetables!! I have it admit, it has felt a bit limiting, but it’s freed up some time to do all the other things I’ve had to do this week! The one thing I’ve spent a little time on is brined chicken - it’s soooo succulent. I found a recipe in Well Fed and have played about with various toppings that would be approved by children. It’s really worth the effort and I urge you to try it out. I soaked more chicken than I needed, so we had left overs for the next day for my Waldorf chicken salad idea. Ingredients (Serves 3) 2 -3 large skinless boneless chicken breasts (pre-cooked) 1/2 cup walnuts 2 spring onions 1 stick celery 1 cup finely shredded red cabbage 3 large desert spoons of mayonnaise - preferably homemade (I will post my recipe this week) 1/4 cup shredded basil leaves Snipped chives for garnish Optional: I thought this would be nice with apple too, but am keeping my fruit consumption pretty limited for the time being. Method Pre- heat oven to 180*C. Spread walnuts out on a roasting tray & roast for 10 mins. Allow to cool & roughly chop. Cut chicken into bite sized pieces & place in a bowl with the walnuts. Finely slice celery, red cabbage & spring onions, add to bowl with basil leaves. Stir in mayonnaise - be generous, if it’s homemade, it’s good for you! Season if required. Leave for 20 mins for flavours to develop before serving with some lettuce leaves, tomatoes & avocado. Brining Recipe 4-6 skinless organic free range chicken breasts 8 cups water 3 tbsps sea salt 2 whole garlic cloves, smashed a little 1 bay leaf 1 tsp pepper corns 1 tsp cumin seeds 1 tsp coriander seeds 2tbsps EVOO Small bunch of basil leaves Method Using a large soup pan with tight lid, fill with the water & other ingredients. Stir to dissolve salt. Add chicken pieces, ensure they are fully submerged. Cover with lid or cling film & refrigerate overnight. Drain before use and wash off salt and any clinging seeds. pat dry with paper towels. I then basted the breasts with EVOO and shredded basil leaves and placed on a baking sheet. I cooked them at 180*C for about 25mins. Don’t overcook them - they don’t need long. Experiment with toppings - I also tried puréed pine nuts, basil & sun dried tomatoes for an absolutely delicious, but not so attractive, topping!

Whole 30 approved Chicken Waldorf Salad

So week 2 of the Whole 30 completed! Phew! This week I had a social engagement to navigate, a class night out at the pub, on sparkling mineral water! There was many a raised eyebrow, but my friends are now used to my strange eating habits and I think have just put me down as the weird woman who doesn’t eat anything!! Never the less, they all want to talk about food, diets & their own eating habits (whilst chomping on crisps & chips!!)

I also survived 2 restaurant outings. Hats off to Carluccio’s for their patience and adaptability! I ordered calves livers with crushed potatoes - only I subbed a green bean salad for the potatoes, asked that the liver was not dredged in flour, requested sautéed spinach on the side, cooked in olive oil, not butter. They cheerfully agreed (& probably spat in everything, for their trouble!!)

So what have I noticed this week? Well, I haven’t felt particularly hungry and at times, could have easily skipped a meal here and there. In fact I have forgone breakfast quite a bit as I just don’t fancy savouries in the morning. My skin looks good - clear & smooth, but this could be to do with the sunshine we’ve finally been having or the coconut oil I’ve started using as night cream! I feel like I may have lost a few pounds too, I’m not stepping on the scales, but feel like my waist is a bit narrower & stomach a bit flatter. I bloody hope so, I’m not picking or eating anything between meals, no deserts, no treats!

I kept our meals much simpler this week - salmon & vegetables, steak & vegetables, omelette & vegetables!! I have it admit, it has felt a bit limiting, but it’s freed up some time to do all the other things I’ve had to do this week!

The one thing I’ve spent a little time on is brined chicken - it’s soooo succulent. I found a recipe in Well Fed and have played about with various toppings that would be approved by children. It’s really worth the effort and I urge you to try it out. I soaked more chicken than I needed, so we had left overs for the next day for my Waldorf chicken salad idea.

Ingredients
(Serves 3)
2 -3 large skinless boneless chicken breasts (pre-cooked)
1/2 cup walnuts
2 spring onions
1 stick celery
1 cup finely shredded red cabbage
3 large desert spoons of mayonnaise - preferably homemade (I will post my recipe this week)
1/4 cup shredded basil leaves
Snipped chives for garnish
Optional: I thought this would be nice with apple too, but am keeping my fruit consumption pretty limited for the time being.

Method
Pre- heat oven to 180*C. Spread walnuts out on a roasting tray & roast for 10 mins. Allow to cool & roughly chop.
Cut chicken into bite sized pieces & place in a bowl with the walnuts.
Finely slice celery, red cabbage & spring onions, add to bowl with basil leaves.
Stir in mayonnaise - be generous, if it’s homemade, it’s good for you!
Season if required.
Leave for 20 mins for flavours to develop before serving with some lettuce leaves, tomatoes & avocado.

Brining Recipe
4-6 skinless organic free range chicken breasts
8 cups water
3 tbsps sea salt
2 whole garlic cloves, smashed a little
1 bay leaf
1 tsp pepper corns
1 tsp cumin seeds
1 tsp coriander seeds

2tbsps EVOO
Small bunch of basil leaves


Method
Using a large soup pan with tight lid, fill with the water & other ingredients.
Stir to dissolve salt.
Add chicken pieces, ensure they are fully submerged.
Cover with lid or cling film & refrigerate overnight.
Drain before use and wash off salt and any clinging seeds. pat dry with paper towels.
I then basted the breasts with EVOO and shredded basil leaves and placed on a baking sheet.
I cooked them at 180*C for about 25mins. Don’t overcook them - they don’t need long.
Experiment with toppings - I also tried puréed pine nuts, basil & sun dried tomatoes for an absolutely delicious, but not so attractive, topping!

Fennel & Orange Salad I just had the most wonderful day visiting my friend who is living the dream…. well my dream anyway! A beautiful house in the country, with panoramic views, wonderful walks on her doorstep and organic farms selling local produce & meat just a stones throw away. We went for a hike through open fields where sheep and lambs were frolicking, through woods, down towards the weir and up the hills on the other side. You could see for miles and feel the fresh air filling your lungs, the sweet smell of grass was delicious and all around you could hear nature doing it’s thing. Being outside just awakens your senses in the best way ever, and it always helps when the sun is shining! 3 hours later, I was back in my car, rushing home along the motorway in time to collect children from clubs and playdates, cooking dinner, putting to bed and back to work, planning workout sessions for tomorrow. If I ever had time to just sit down and think for a minute, I might decide to follow a different path….  I made this superb salad on Friday for the second round of in-laws. It is adapted from one of the recipes in ‘Well Fed’ by Melissa Joulwan, which is proving to be an absolute gem of a cookbook, I highly recommend it! It accompanied my Asian Pork & Aubergine casserole (recipe to come) and the carrots I posted on Sunday, to make one impressive meal!! Ingredients 1 fennel bulb 3 oranges peeled and separated into segments 1/3 red onion 1/4 cup fresh mint leaves, shredded - save a few for garnish 2 tbsps lemon juice 1 tsp paprika 1/4 tsp cayenne pepper 1/4 tsp ground coriander salt and pepper 1 clove garlic minced 3 tbsps EVOO 1/4 cup pistachio’s 1-2 tbsp pomegranate seeds Method Make sure as much of the pith as possible is removed from the orange segments and cut each one into thirds or quarters. Toss into a bowl. Slice the end off the fennel and slice into extremely thin slices cross ways, saving the leafy fronds for the garnish. Add to oranges. Slice the onion extremely thinly and add to your bowl along with the shredded mint. Whisk together the lemon juice, garlic seasoning and spices. Add the oil in a slow drizzle, whisking all the while. Pour over the orange and fennel and mix well. Add the pistachio’s & pomegranate seeds and leave for an hour for the flavours to develop. Garnish with the fennel fronds and mint and admire your very pretty salad!

Fennel & Orange Salad

I just had the most wonderful day visiting my friend who is living the dream…. well my dream anyway! A beautiful house in the country, with panoramic views, wonderful walks on her doorstep and organic farms selling local produce & meat just a stones throw away. We went for a hike through open fields where sheep and lambs were frolicking, through woods, down towards the weir and up the hills on the other side. You could see for miles and feel the fresh air filling your lungs, the sweet smell of grass was delicious and all around you could hear nature doing it’s thing. Being outside just awakens your senses in the best way ever, and it always helps when the sun is shining!

3 hours later, I was back in my car, rushing home along the motorway in time to collect children from clubs and playdates, cooking dinner, putting to bed and back to work, planning workout sessions for tomorrow. If I ever had time to just sit down and think for a minute, I might decide to follow a different path…. 
I made this superb salad on Friday for the second round of in-laws. It is adapted from one of the recipes in ‘Well Fed’ by Melissa Joulwan, which is proving to be an absolute gem of a cookbook, I highly recommend it! It accompanied my Asian Pork & Aubergine casserole (recipe to come) and the carrots I posted on Sunday, to make one impressive meal!!
Ingredients
1 fennel bulb
3 oranges peeled and separated into segments
1/3 red onion
1/4 cup fresh mint leaves, shredded - save a few for garnish
2 tbsps lemon juice
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp ground coriander
salt and pepper
1 clove garlic minced
3 tbsps EVOO
1/4 cup pistachio’s
1-2 tbsp pomegranate seeds
Method
Make sure as much of the pith as possible is removed from the orange segments and cut each one into thirds or quarters. Toss into a bowl.
Slice the end off the fennel and slice into extremely thin slices cross ways, saving the leafy fronds for the garnish. Add to oranges.
Slice the onion extremely thinly and add to your bowl along with the shredded mint.
Whisk together the lemon juice, garlic seasoning and spices. Add the oil in a slow drizzle, whisking all the while. Pour over the orange and fennel and mix well.
Add the pistachio’s & pomegranate seeds and leave for an hour for the flavours to develop.
Garnish with the fennel fronds and mint and admire your very pretty salad!
Proscuitto Green Bean Parcels It’s always nice when you find a super simple but visually impressive recipe! This really couldn’t be easier….. I made this when my father-in-law came over last week and it really looked quite professional on the plate! Definitely one for entertaining. Ingredients 300g Green beans 1 packet proscuitto 2 tbsps Basil infused olive oil Zest of 1 orange Method Wash, top and tail beans and steam for 4 mins. Prepare a bowl of ice water and plunge the beans in immediately after steaming to stop cooking. Take them out and pat dry with a paper towel. Take a handful of beans and carefully roll a piece of proscuitto around the centre of the bundle. Brush the whole thing with olive oil and lay on a baking sheet. Repeat with the other beans and then sprinkle your parcels with orange zest.  Place in a pre-heated oven (180*C) for 10 - 15 mins. Serve immediately and impress your guests!

Proscuitto Green Bean Parcels

It’s always nice when you find a super simple but visually impressive recipe! This really couldn’t be easier….. I made this when my father-in-law came over last week and it really looked quite professional on the plate! Definitely one for entertaining.

Ingredients

300g Green beans

1 packet proscuitto

2 tbsps Basil infused olive oil

Zest of 1 orange

Method

Wash, top and tail beans and steam for 4 mins.

Prepare a bowl of ice water and plunge the beans in immediately after steaming to stop cooking.

Take them out and pat dry with a paper towel.

Take a handful of beans and carefully roll a piece of proscuitto around the centre of the bundle. Brush the whole thing with olive oil and lay on a baking sheet. Repeat with the other beans and then sprinkle your parcels with orange zest. 

Place in a pre-heated oven (180*C) for 10 - 15 mins.

Serve immediately and impress your guests!

Poppyseed & Lemon Roasted Carrots So there it is, end of Week 1 on the Whole 30. And it really hasn’t been too bad. It was relatively easy to avoid dairy. Ghee has begun to grow on me - not literally (can you imagine!!) I haven’t missed milk or cheese, nor yogurt or cream as I’m not eating anything sweet! I was a little tempted once or twice to have chocolate - especially when I was tidying the cake cupboard, containing lots of dark chocolate buttons - but I can honestly report, hand on heart, that I resisted! I have limited my quantities of fruit, but still had a small portion of blackberries, orange, pineapple and pomegranate - because I bloody love them! I served up cake on 2 occasions without caving and even sat eating dinner on Friday night whilst those around me drank wine - I didn’t… and felt good about it!  I have alternated between eating breakfast and not, depending on how hungry I am and the time available. Twice I’ve had scrambled eggs and twice, coconut porridge - which has satisfied my need for a baby-food consistency breakfast, without turning to smoothies (which I have missed!).  I have done a couple of runs and a few interval sessions this week, which I’ve had no problem with, but I did a tough BMF workout on Saturday morning (having not eaten my usual banana & handful of nuts) and was absolutely wiped. I’ve never quite felt that exhausted before, like I might actually (hopefully)  drop dead! I was hoping I would be fat adapted by now, but obviously, rely on sugar more than i like to think! Damn! Mood-wise, I’ve felt brilliant, clear headed, up beat and positive - but that might be due to the amazing weather this week and my slight sun burn! The one thing I have found though, is that I have literally not left the kitchen - a major bummer as I really would have preferred to be outside. Don’t get me wrong, I’ve had a great week  and made some fab stuff, but seem to have followed recipes more this week, which takes me so much longer than making it up!  I’ve had 3 lots of parents over to cook for, but am also making nut and coconut milks and trying to eat dinner earlier, all of which requires super organisation, (something I don’t have in my bitty life)! There’s PT in the evenings, group classes in the mornings, cookery club on Thursdays, meanwhile also trying to do reading and homework with my children, replying to emails, preparing classes and sessions, keeping in touch with friends, checking in with my mum & researching radiotherapy! No wonder I’m exhausted at the end of the day!   I think my meals will be simpler next week!   I made these carrots twice last week. They are absolutely delicious, quick & easy, but of course more labour intensive & mess producing then just bunging some sliced carrots in the steamer! These are based on those in Melissa Joulwan’s amazing recipe collection ‘Well Fed’.   Ingredients 10 - 12 room temperature organic carrots, peeled & cut into sticks 1/2 tbsp cumin 1/4 tsp cinamon 1/4 tsp salt 5 grinds black pepper 1 1/2 tbsps coconut oil Juice & zest of 1/2 a lemon 2 tsps poppy seeds   Combine spices and seasoning in a large bowl. Add coconut oil and melt in microwave for 20 secs. Add carrot battons and lemon zest and toss with your hands to coat. If the carrots make the coconut go hard, don’t fret - just pour it all out onto a baking sheet and pop in the oven for a few mins, then remove and stir to coat with oil which will be melted by now. If this hasn’t happened to you, spread out the carrots in a single layer on a couple of lined baking sheets and roast in the oven for 20 mins. Remove trays, turn carrots, which should be browning nicely and sprinkle poppy seeds over.  Return to the oven for another 10-15 mins Remove and place in a serving bowl. Pour lemon juice over and serve immediately.  

Poppyseed & Lemon Roasted Carrots

So there it is, end of Week 1 on the Whole 30. And it really hasn’t been too bad. It was relatively easy to avoid dairy. Ghee has begun to grow on me - not literally (can you imagine!!) I haven’t missed milk or cheese, nor yogurt or cream as I’m not eating anything sweet! I was a little tempted once or twice to have chocolate - especially when I was tidying the cake cupboard, containing lots of dark chocolate buttons - but I can honestly report, hand on heart, that I resisted! I have limited my quantities of fruit, but still had a small portion of blackberries, orange, pineapple and pomegranate - because I bloody love them!
I served up cake on 2 occasions without caving and even sat eating dinner on Friday night whilst those around me drank wine - I didn’t… and felt good about it! 
I have alternated between eating breakfast and not, depending on how hungry I am and the time available. Twice I’ve had scrambled eggs and twice, coconut porridge - which has satisfied my need for a baby-food consistency breakfast, without turning to smoothies (which I have missed!). 
I have done a couple of runs and a few interval sessions this week, which I’ve had no problem with, but I did a tough BMF workout on Saturday morning (having not eaten my usual banana & handful of nuts) and was absolutely wiped. I’ve never quite felt that exhausted before, like I might actually (hopefully)  drop dead! I was hoping I would be fat adapted by now, but obviously, rely on sugar more than i like to think! Damn!
Mood-wise, I’ve felt brilliant, clear headed, up beat and positive - but that might be due to the amazing weather this week and my slight sun burn!
The one thing I have found though, is that I have literally not left the kitchen - a major bummer as I really would have preferred to be outside. Don’t get me wrong, I’ve had a great week  and made some fab stuff, but seem to have followed recipes more this week, which takes me so much longer than making it up!  I’ve had 3 lots of parents over to cook for, but am also making nut and coconut milks and trying to eat dinner earlier, all of which requires super organisation, (something I don’t have in my bitty life)! There’s PT in the evenings, group classes in the mornings, cookery club on Thursdays, meanwhile also trying to do reading and homework with my children, replying to emails, preparing classes and sessions, keeping in touch with friends, checking in with my mum & researching radiotherapy! No wonder I’m exhausted at the end of the day!
 
I think my meals will be simpler next week!
 
I made these carrots twice last week. They are absolutely delicious, quick & easy, but of course more labour intensive & mess producing then just bunging some sliced carrots in the steamer! These are based on those in Melissa Joulwan’s amazing recipe collection ‘Well Fed’.
 
Ingredients

10 - 12 room temperature organic carrots, peeled & cut into sticks
1/2 tbsp cumin
1/4 tsp cinamon
1/4 tsp salt
5 grinds black pepper
1 1/2 tbsps coconut oil
Juice & zest of 1/2 a lemon
2 tsps poppy seeds
 
Combine spices and seasoning in a large bowl. Add coconut oil and melt in microwave for 20 secs.
Add carrot battons and lemon zest and toss with your hands to coat. If the carrots make the coconut go hard, don’t fret - just pour it all out onto a baking sheet and pop in the oven for a few mins, then remove and stir to coat with oil which will be melted by now.
If this hasn’t happened to you, spread out the carrots in a single layer on a couple of lined baking sheets and roast in the oven for 20 mins.
Remove trays, turn carrots, which should be browning nicely and sprinkle poppy seeds over. 
Return to the oven for another 10-15 mins
Remove and place in a serving bowl. Pour lemon juice over and serve immediately.
 
Paleo Chicken & Mushroom Casserole Day 2 of the Whole 30  I see how this is going to work! Basically, I should lose weight just from the mere fact that I can no longer reach for a square of dark chocolate (or 4!) or a little taste of butter here and there throughout the day, as I prepare various meals for various people! Hmmm! So far so good. I’ve reluctantly come to terms with the fact that I won’t be tasting one of my delicious dairy-free smoothies for a whole month. Although my smoothies consist of much much more than just fruit, it is also considered a less desirable way to ingest your food. Theoretically, chewing keeps you satiated for longer (although my nutty smoothies always last me til lunch). OK whatever…I just want to prove to myself that I have got some willpower left if I need it……and it might be kinda interesting to see what happens if I have absolutely no fruit in the morning. Today I had a 1 duck egg, 2 egg white and spinach scramble with tomatoes, as I was actually quite hungry. Yesterday morning, the thought of something savoury was quite repulsive, so I fasted til lunch! The BEST news however, is that my beloved coffee shop has agreed to froth my home-made almond milk for me and boy oh boy, was my latte good this morning. Creamy, smooth, rich - I was in heaven and certainly didn’t feel like I was having to compromise! Back to the food: Today’s recipe is last night’s dinner! I wanted a hearty casserole that would fill me up and last me the whole evening, (as I’m also trying to get into an eating by 7pm schedule). Apart from a cup of Roobios tea, this got me all the way through to bedtime. Ingredients 4 Bone in, organic free-range chicken leg portions 300g shallots 1 tbsp beef dripping or other hard fat of your choice (coconut, butter or animal derived) 200g organic (nitrate free) bacon 250g chestnut mushrooms 1 cup of stock (beef or chicken) 400g leeks 1 tbsp parsley 1 tbsp thyme 1 clove garlic 1 tin coconut milk Method Melt fat in a large hob/oven friendly casserole dish. Finely chop shallots and sautee in the melted oil until soft. Remove to a bowl. Add the bacon and cook until crispy. Remove to shallot bowl. Add a little more cooking fat and place the chicken legs carefully into the casserole dish. Allow them to brown before turning over. Once they are nice and golden brown, remove the chicken pieces. Sautee the mushrooms ,leeks and garlic in the remaining fat for a few minutes, before returning the shallots & bacon back to the pot. Once they have softened, mix in the herbs and stock and bring to a simmer. Season with salt and pepper and nestle the chicken pieces, skin side up amongst the vegetables. Place a lid on your casserole and bake for 40 mins on 180*C. Then remove the lid, stir in a can of coconut milk and return to the oven for 20 mins, uncovered. 

Paleo Chicken & Mushroom Casserole

Day 2 of the Whole 30 

I see how this is going to work!

Basically, I should lose weight just from the mere fact that I can no longer reach for a square of dark chocolate (or 4!) or a little taste of butter here and there throughout the day, as I prepare various meals for various people! Hmmm!

So far so good. I’ve reluctantly come to terms with the fact that I won’t be tasting one of my delicious dairy-free smoothies for a whole month. Although my smoothies consist of much much more than just fruit, it is also considered a less desirable way to ingest your food. Theoretically, chewing keeps you satiated for longer (although my nutty smoothies always last me til lunch). OK whatever…I just want to prove to myself that I have got some willpower left if I need it……and it might be kinda interesting to see what happens if I have absolutely no fruit in the morning.

Today I had a 1 duck egg, 2 egg white and spinach scramble with tomatoes, as I was actually quite hungry. Yesterday morning, the thought of something savoury was quite repulsive, so I fasted til lunch!
The BEST news however, is that my beloved coffee shop has agreed to froth my home-made almond milk for me and boy oh boy, was my latte good this morning. Creamy, smooth, rich - I was in heaven and certainly didn’t feel like I was having to compromise!
Back to the food: Today’s recipe is last night’s dinner! I wanted a hearty casserole that would fill me up and last me the whole evening, (as I’m also trying to get into an eating by 7pm schedule). Apart from a cup of Roobios tea, this got me all the way through to bedtime.
Ingredients
  • 4 Bone in, organic free-range chicken leg portions
  • 300g shallots
  • 1 tbsp beef dripping or other hard fat of your choice (coconut, butter or animal derived)
  • 200g organic (nitrate free) bacon
  • 250g chestnut mushrooms
  • 1 cup of stock (beef or chicken)
  • 400g leeks
  • 1 tbsp parsley
  • 1 tbsp thyme
  • 1 clove garlic
  • 1 tin coconut milk
Method
Melt fat in a large hob/oven friendly casserole dish.
Finely chop shallots and sautee in the melted oil until soft. Remove to a bowl. Add the bacon and cook until crispy. Remove to shallot bowl.
Add a little more cooking fat and place the chicken legs carefully into the casserole dish. Allow them to brown before turning over. Once they are nice and golden brown, remove the chicken pieces. Sautee the mushrooms ,leeks and garlic in the remaining fat for a few minutes, before returning the shallots & bacon back to the pot. Once they have softened, mix in the herbs and stock and bring to a simmer. Season with salt and pepper and nestle the chicken pieces, skin side up amongst the vegetables.
Place a lid on your casserole and bake for 40 mins on 180*C. Then remove the lid, stir in a can of coconut milk and return to the oven for 20 mins, uncovered. 
Dairy Free Blackberry Ice Cream The In-laws came over yesterday - somehow I feel the urge to prove to the un-initiated that unprocessed, grain free living is easy and filling!! While it might be filling, it certainly ain’t easy!! I started cooking Friday morning and didn’t finish until well after they arrived! We did feast on Pulled pork in BBQ sauce, coleslaw, aubergine salad, green bean & pancetta parcels and then orange almond cake and blackberry ice cream for desert! It involved such behind the scenes preparations as home made almond and coconut milk, mayonnaise, and beef stock, but it’s what I would usually throw together for a Saturday lunch!!! I thought I would post the ice cream today, as from tomorrow - I am following the Whole 30 and so even though this is dairy free, I shall be avoiding sugar like the plague (gulp)!!! Ingredients 500ml almond milk 200ml coconut cream - (leave a can of coconut milk in the fridge overnight and take the cream from the separated milk, or if you’re really diligent - use the separated cream from your own coconut milk - see recipe earlier in week!) 1/2 vanilla pod, scraped and pod retained 1/3 cup coconut palm sugar 3 egg yolks 150g frozen or fresh blackberries 5 dates Heat almond milk, coconut cream, vanilla seeds and pod and half of the coconut sugar on a low heat until just under the boil. Leave to cool for an hour or longer - overnight would be best. Whisk egg yolks with the remaining sugar until pale and bubbly. Once cream mixture has cooled, remove pod and add a couple of table spoons to the yolks and beat until smooth and well incorporated. Then add the eggs to the cream and heat the mixture over a very low heat stirring constantly. This part was tedious, so put on a good tune….or 6!!! Once it has reached a boil, ie you can see bubbles as you stir or the cream has become a kind of custard consistency, remove from heat and leave to cool again. Meanwhile, purée the blackberries and dates in a food processor or blender. Scrape into cooled custard mixture. Once completely room temperature, transfer blackberry custard to an ice cream maker and churn until thick. I found this took quite a long time as the mixture was slightly thinner to start with. However, if you make this in advance, it can be frozen and then just make sure it is removed from the freezer a good few hours before you are ready to dish. I served this with an almond orange cake, which I will put up at some point, when I can bear to look at a cake and not be tempted (you might be waiting a while!!!)

Dairy Free Blackberry Ice Cream

The In-laws came over yesterday - somehow I feel the urge to prove to the un-initiated that unprocessed, grain free living is easy and filling!! While it might be filling, it certainly ain’t easy!! I started cooking Friday morning and didn’t finish until well after they arrived! We did feast on Pulled pork in BBQ sauce, coleslaw, aubergine salad, green bean & pancetta parcels and then orange almond cake and blackberry ice cream for desert! It involved such behind the scenes preparations as home made almond and coconut milk, mayonnaise, and beef stock, but it’s what I would usually throw together for a Saturday lunch!!!

I thought I would post the ice cream today, as from tomorrow - I am following the Whole 30 and so even though this is dairy free, I shall be avoiding sugar like the plague (gulp)!!!

Ingredients

500ml almond milk

200ml coconut cream - (leave a can of coconut milk in the fridge overnight and take the cream from the separated milk, or if you’re really diligent - use the separated cream from your own coconut milk - see recipe earlier in week!)

1/2 vanilla pod, scraped and pod retained

1/3 cup coconut palm sugar

3 egg yolks

150g frozen or fresh blackberries

5 dates

Heat almond milk, coconut cream, vanilla seeds and pod and half of the coconut sugar on a low heat until just under the boil. Leave to cool for an hour or longer - overnight would be best.

Whisk egg yolks with the remaining sugar until pale and bubbly.

Once cream mixture has cooled, remove pod and add a couple of table spoons to the yolks and beat until smooth and well incorporated.

Then add the eggs to the cream and heat the mixture over a very low heat stirring constantly. This part was tedious, so put on a good tune….or 6!!! Once it has reached a boil, ie you can see bubbles as you stir or the cream has become a kind of custard consistency, remove from heat and leave to cool again.

Meanwhile, purée the blackberries and dates in a food processor or blender. Scrape into cooled custard mixture.

Once completely room temperature, transfer blackberry custard to an ice cream maker and churn until thick. I found this took quite a long time as the mixture was slightly thinner to start with. However, if you make this in advance, it can be frozen and then just make sure it is removed from the freezer a good few hours before you are ready to dish. I served this with an almond orange cake, which I will put up at some point, when I can bear to look at a cake and not be tempted (you might be waiting a while!!!)

Rainbow Stir Fry Today was a good day! I had the day off, so I started it the way every day should start - with a long run in Richmond Park. catching up on podcasts and spotting deer. Then I met a friend for coffee and we fantasised about changing our lives, taking a detour from the expected path and going to live in the Alps or Australia - anywhere really! The sun shone, the cherry blossom was out & my Mum was given the cancer all-clear after her second operation! Maybe 2013 is going to pick up! But I also like to be thankful for the small things. Today I made a meal that The Fusspot actually deemed fit for human consumption. Result!! So I wanted to share….. Ingredients (serves 4) (Of course all of these ingredients are interchangeable and quantities can vary) Coconut oil 3 large skinless, organic chicken breasts - diced 1 onion 1/2 each of red, orange & yellow pepper 1/2 a pack of tender stem broccoli - the stalks trimmed & cut into small pieces 2 courgettes, cut into matchsticks 1/4 cauliflower, cut into small florets 2 Carrots - cut into matchsticks 10  Asparagus spears, split lengthways and the lower part of the stalk cut into thin rounds A handful of French beans, trimmed and cut into thirds 1 Large handful of cashews Sauce Juice of 1/2 a lime 2 tsp pomegranate molasses 2 tsp sunflower butter 1 tsp Chinese cooking wine Method Melt a generous lump of coconut oil in a large wok and fry the onion and chicken pieces until the chicken is browned on all sides and the onion appears translucent. Add the carrots, broccoli, peppers, cauliflower, asparagus & green beans in that order. Continue to stir fry until they begin to soften - it will not take long. Make sure the veg does not go limp, this dish is best with crunchy brightly coloured vegetables, so make the sauce in advance, ready to go as soon as you need it. Combine sauce ingredients in a bowl. When the vegetables are done, add the cashews and sauce. Toss through to warm and serve immediately. For an extra laugh, give your kids chop sticks to eat it with!!

Rainbow Stir Fry


Today was a good day! I had the day off, so I started it the way every day should start - with a long run in Richmond Park. catching up on podcasts and spotting deer. Then I met a friend for coffee and we fantasised about changing our lives, taking a detour from the expected path and going to live in the Alps or Australia - anywhere really! The sun shone, the cherry blossom was out & my Mum was given the cancer all-clear after her second operation! Maybe 2013 is going to pick up! But I also like to be thankful for the small things. Today I made a meal that The Fusspot actually deemed fit for human consumption. Result!! So I wanted to share…..

Ingredients (serves 4)

(Of course all of these ingredients are interchangeable and quantities can vary)

Coconut oil

3 large skinless, organic chicken breasts - diced

1 onion

1/2 each of red, orange & yellow pepper

1/2 a pack of tender stem broccoli - the stalks trimmed & cut into small pieces

2 courgettes, cut into matchsticks

1/4 cauliflower, cut into small florets

2 Carrots - cut into matchsticks

10  Asparagus spears, split lengthways and the lower part of the stalk cut into thin rounds

A handful of French beans, trimmed and cut into thirds

1 Large handful of cashews

Sauce

Juice of 1/2 a lime

2 tsp pomegranate molasses

2 tsp sunflower butter

1 tsp Chinese cooking wine

Method

Melt a generous lump of coconut oil in a large wok and fry the onion and chicken pieces until the chicken is browned on all sides and the onion appears translucent.

Add the carrots, broccoli, peppers, cauliflower, asparagus & green beans in that order. Continue to stir fry until they begin to soften - it will not take long. Make sure the veg does not go limp, this dish is best with crunchy brightly coloured vegetables, so make the sauce in advance, ready to go as soon as you need it.

Combine sauce ingredients in a bowl. When the vegetables are done, add the cashews and sauce. Toss through to warm and serve immediately. For an extra laugh, give your kids chop sticks to eat it with!!